Harira Soup: A comforting blend of lamb, lentils, chickpeas, and vermicelli noodles with Moroccan spices. Perfect for cozy nights or special occasions.
The first time I tried Harira Soup, I was visiting a friend’s family during Ramadan. It was one of those meals where the food does more than just fill you up—it tells a story. The table was bustling with laughter, the clink of glasses, and the aroma of warm spices filling the room. When I took my first bite, I remember thinking, How does soup taste this good? It wasn’t just about the ingredients; it was the care, the tradition, the love that went into it.
Fast forward to now, and Harira has become my go-to comfort food. Every time I make it, I’m reminded of that moment—the way food can connect us, transport us, and sometimes even make us slow down. And while my version might not have quite the magic of my friend’s family recipe (I’m working on it!), it’s still pretty amazing. Whether you’re new to Moroccan cuisine or just looking for something hearty and soulful, this soup is worth the time it takes to make.
Why You’ll Love This Harira Soup Recipe?
- It’s like a hug in a bowl: The blend of spices—cumin, turmeric, cinnamon—makes every bite warm and cozy.
- Hearty enough for a meal: With lamb, lentils, chickpeas, and noodles, this soup doesn’t need a sidekick (though crusty bread is always welcome).
- Great for sharing: This recipe feeds a crowd, so it’s perfect for family dinners or meal prep.
- Full of flavor, not fuss: Sure, it simmers for a while, but the steps are straightforward. And the payoff? Totally worth it.
Ingredient Notes:
Let’s talk about the ingredients that make Harira Soup so special. Each one has a role to play:
- Lamb: Adds a rich, meaty depth to the broth. If lamb isn’t your thing, try beef or chicken—both work well.
- Chickpeas and lentils: These are the heart of the soup, adding texture and protein. Canned chickpeas are great if you’re short on time, but cooking them from dry is worth it when you can.
- Vermicelli noodles: These make the soup extra comforting and a little fun to eat. If you don’t have vermicelli, just break up some spaghetti or use rice.
- Spices: The mix of cumin, turmeric, cinnamon, and ginger is what gives Harira its signature Moroccan flair. Don’t skimp on these—they’re the soul of the soup.
- Fresh herbs and lemon juice: These get added at the very end, brightening up the whole dish and balancing the richness.
Pro Tip: Use homemade or high-quality broth if you can. It’s one of those details that takes the soup from good to unforgettable.
How To Make Harira Soup?
Step 1. Brown the lamb and onions.
Heat a good splash of olive oil in a big pot. Toss in your cubed lamb and chopped onions, then let them cook until the lamb is browned and the onions are soft. This step smells amazing—like the kind of aroma that makes people wander into the kitchen and ask, “What’s for dinner?”
Step 2. Add celery and spices.
Next, stir in the finely chopped celery. Cook for about 5 minutes, then add the cumin, turmeric, cinnamon, and ginger. Stir for a couple of minutes to toast the spices and release their aroma. It’s the kind of smell that makes you want to dive in right then and there.
Step 3. Build the base.
Pour in your canned tomatoes, tomato puree, lentils, chickpeas, and broth. Bring it all to a boil, then turn the heat down and let it simmer. This is where the magic happens—two hours of slow cooking that lets all those flavors meld together. Don’t rush it. Good soup takes time.
Step 4. Add the noodles.
About 15 minutes before you’re ready to serve, toss in the vermicelli noodles. They’ll soak up the flavorful broth and make the soup even heartier.
Step 5. Finish with lemon and herbs.
Right before serving, stir in the lemon juice and fresh herbs. This step ties everything together, adding a fresh, zesty kick that balances the warm spices.
Step 6. Serve and enjoy.
Ladle the soup into bowls, garnish with extra parsley or coriander, and serve with crusty bread. Trust me, you’ll want something to mop up every last drop.
Want To Save This Recipe?
Storage Options:
Harira Soup is one of those magical dishes that tastes even better the next day.
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
- Freezer: This soup freezes beautifully. Cool it completely, then portion it into freezer-safe containers. It’ll keep for up to 3 months.
Variations and Substitutions:
Want to make this soup your own? Here are some ideas:
- Vegetarian option: Skip the lamb and use vegetable broth. Add extra chickpeas or diced potatoes for more substance.
- Spice it up: If you like heat, add a pinch of cayenne or chili flakes.
- Different grains: Swap the noodles for rice, quinoa, or even small pasta shapes like orzo.
- Protein swap: Beef or chicken work beautifully if lamb isn’t your thing.
What to Serve with Harira Soup?
This soup is filling on its own, but pairing it with a few sides can take your meal to the next level:
- Crusty bread or flatbread: Perfect for dipping and soaking up the broth.
- Simple salad: A light, tangy side balances out the richness of the soup.
- Dates or figs: These are traditionally served with Harira during Ramadan for a touch of sweetness.
- Mint tea: A classic Moroccan pairing that’s as comforting as the soup itself.
Frequently Asked Questions:
Can I make this soup ahead of time?
Definitely. In fact, it tastes even better the next day as the flavors deepen. Just reheat it gently and add a splash of broth if it thickens too much.
Can I skip the noodles?
Sure! It’s still delicious without them, though they do make the soup extra hearty.
Can I use canned lentils?
Absolutely. Just add them toward the end of cooking since they’re already tender.
So, are you ready to give Harira Soup a try? It’s warm, flavorful, and one of those recipes that feels like an adventure in a bowl. Let me know how it turns out—and if you put your own spin on it, I’d love to hear about it!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Harira Soup
Ingredients
- 600 g cubed lamb
- 3/4 cup dry chickpeas or 2 cups canned, cooked
- 1 cup dry brown lentils or 2 cups cooked
- 2 celery stalks with leaves finely chopped
- 2 large onions finely chopped
- 1 cup vermicelli noodles
- 1 can chopped tomatoes
- Salt and pepper to taste
- 1.5 tsp turmeric
- 2 tsp ground cumin
- 2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1.5 tsp ground coriander
- Juice of 2 lemons
- 6 cups meat or vegetable broth
- 1/3 cup olive oil
- 2 tbsp tomato puree
- Parsley and coriander chopped, for garnish
Instructions
Prepare the lamb and onions
- In a large pot, heat olive oil over medium-high heat. Add the cubed lamb and chopped onions. Sauté until the lamb is fully browned and the onions are softened, approximately 8–10 minutes.
Add celery and spices
- Stir in the chopped celery and sauté for an additional 5 minutes until softened. Add the ground turmeric, cumin, ginger, cinnamon, and coriander. Cook the spices for 1–2 minutes to enhance their aroma.
Incorporate the base ingredients
- Add the canned chopped tomatoes, tomato puree, lentils, chickpeas, and broth to the pot. Bring the mixture to a boil, then reduce the heat to medium-low. Allow the soup to simmer gently for 2 hours, stirring occasionally.
Add the vermicelli noodles
- About 15 minutes before the soup is ready, stir in the vermicelli noodles. Cook until the noodles are tender, and the soup thickens slightly, approximately 10–15 minutes.
Finish with lemon juice and herbs
- Stir in the freshly squeezed lemon juice and garnish the soup with chopped parsley and coriander. Season with salt and pepper to taste.
Serve
- Ladle the soup into bowls, garnish with additional herbs, and serve hot alongside crusty bread or flatbread.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
